:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/nuF4Th631Gwgk1RPRr2Y/65ceedef1cce5302be0f9122d67fd0.png "Classic Passionfruit Filling & Icing Sponge Cake")
Classic Passionfruit Filling & Icing Sponge Cake
Experience the tropical tang of passionfruit in this delicate and light sponge cake. This recipe creates a wonderfully fluffy and moist sponge filled and topped with a delightfully sweet passionfruit sauce. Perfect for afternoon tea or any special occasion, this passionfruit sponge cake is sure to delight your taste buds.
Ingredients
For the Cake:
- 1 Cup self-raising flour
- 1 Cup semolina sugar
- 4 large eggs
- 1 teaspoon vanilla extract
For the Passionfruit Sauce:
- Pulp of eight passionfruits
- 1⁄2 Cup sugar
- 1 tablespoon cornflour
For the Topping:
- whipped cream
- Fresh passionfruit pulp (optional)
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Directions
Preheat your oven to 180°C and grease two round cake tins.
Start by making the cake. In a large bowl, beat the eggs, sugar, and vanilla until the mixture is light and fluffy. This should take about 5 minutes.
Gradually sift in the flour, folding it gently into the egg mixture.
Evenly divide the batter between the two cake tins and bake for about 20 minutes or until the cakes are lightly golden and springy to the touch.
While the cakes are cooking, make the passionfruit sauce. Combine the passionfruit pulp, sugar, and cornflour in a small saucepan over medium heat.
Stir the mixture constantly until it begins to boil. Then, reduce the heat and let it simmer until the sauce thickens.
Once the cakes have cooled, spread a generous amount of the passionfruit sauce over one of the cakes.
Top it with the other cake and then spread more sauce over the top of that.
Finish the cake off with a fluffy layer of whipped cream and a drizzle of fresh passionfruit pulp if desired.
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